Underutilized Tropical Fruits for Functional Foods: Phytochemistry, Processing, and Translational Challenges

Abstract

Tropical fruits that are underutilized have the potential to significantly improve dietary diversity and sustainable food systems. They are a commercially underutilized but scientifically validated source of functional food ingredients. This review critically analyzes their phytochemical diversity, processing technologies, product development strategies, and health benefits. Peels, seeds, and kernels that are not edible often have higher bioactive concentrations than pulps. Emerging green technologies such as ultrasound-assisted, microwave-assisted, supercritical fluid, pulsed electric field, advanced drying, and high-pressure processing consistently outperform conventional methods in phytochemical retention. Baobab pulp successfully supports probiotic growth in fermented dairy products, while baobab seed extract greatly prolongs the shelf life of beef patties. Clinical research indicates that amla extract has effects like those of atorvastatin in type 2 diabetes, whereas jabuticaba peel enhances postprandial glucose metabolism in individuals with metabolic syndrome. But there is still a translational gap between human validation and mechanistic results. While pequi, jabuticaba, baobab, and jackfruit are well-characterized, species like cambuci and African medlar lack processing and functional studies. Future research should prioritize bioavailability studies, clinical trials with realistic doses, and green technology scale-up to transition these fruits from regional specialties to globally recognized functional ingredients.